How to

Adam Liaw masterclass recipe: Singapore noodles. — EASY

Masterclass

The dish everyone thinks is Singaporean? It’s not (but here’s how to cook it)

What if Australia’s favourite “Singaporean” dish isn’t Singaporean at all? Adam Liaw busts a culinary myth, and shows how to make these noodles at home.

< 30 mins
Adam Liaw

Know how

The simple ‘golden ratio’ for pickling just about anything

Chef and passionate pickler Caitlin Koether shares the secret to perfect pickles, the low-cost, healthy way to perk up pretty much everything.

Dani Valent

Rum baba, a signature dish at Cumulus Inc. in Melbourne.

Patisserie

Unlock the secret to making Cumulus Inc.’s iconic, boozy rum baba at home

This rum-drenched, brioche-like cake has been the Melbourne restaurant’s signature dessert. Discover how to master it in your own kitchen.

2 hrs +
Allan Eccles

Julia Busuttil Nishimura’s white bean, cavalo nero and parmesan soup.

Winter warmer

Simple new twists that make our six favourite soups even better

Make the old feel new with creative flourishes, from miso paste to crunchy bacon and swirls of cheese, as perfected by the Good Food team.

The Good Food team

Ask Alice

No, you don’t hate Brussels sprouts. You’ve just been cooking them all wrong

Set aside everything you thought you knew about cooking unpopular veg such as Brussels sprouts, mushrooms and eggplant. Here’s how to make them irresistible.

Alice Zaslavsky

World Porridge Making Championship finalist Toby Wilson and his Anzac porridge.

Breakfast & brunch

Risking Scotland’s wrath, an Aussie competitive porridge-maker shares his secrets

From which oats to use, to whether milk or water is best, the two-time World Porridge Making Championship finalist reveals his tips and recipes (including porridge tacos).